Friday, January 17, 2014

Old-Time Beef Stew

If you don't want to wait 4-6 hours for the crock pot, this takes about 2.5 hours from beginning to end and is easy and delicious.

1.5-2 lbs stew beef
2 Tbs vegetable oil
3 cups water
1 Tbs Worcestershire sauce
2 cloves garlic, sliced
2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
Dash ground allspice or ground cloves
5-6 large carrots, peeled and sliced
3 ribs celery, chopped
3-5 potatoes, peeled and chopped
1 cup peas (opt)
2 Tbs cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika and allspice. Cove and simmer 1.5 hours. Remove bay leaves. Add carrots, celery, potatoes, and peas. Cover and cook 30-40 minutes longer. To thicken gravy, combine cornstarch with 1/4 cup water. Mix with a little hot cooking liquid and return mixture to pot. Stir and cook until bubbly.

Recipe adapted from Paula Deen, Food Network


Rachel Rowell said...

Made this as suggested above, except to thicken I coated meat in flour and salt and pepper then browned in pan with oil (as suggested in Brooke's beef stew recipe).

Rachel Rowell said...

I also added a little beef bouillon--about 1.5 tsp (=1.5 cups) worth